Our basic biscuit dough is enriched with sugar, egg, fruit, and nuts to make a sweet breakfast scone that's equally tasty served warm or at room temperature. A sprinkling of coarse turbinado sugar creates a crunchy topping.
9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
3 tablespoons honey
2 teaspoons grated lemon rind
1 large egg, lightly beaten
1/3 cup sweetened dried cranberries
1/4 cup chopped pistachios, toasted
1 large egg white
2 tablespoons turbinado sugar
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.
Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir just until dough is moist.
Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.
Great recipe! I had to substitute light sour cream for buttermilk as I did not have any but texture was fantastic. Next time I would put in half all purpose and half whole wheat flour to increase the fiber content and increase the pistachios to increase the protein in these for breakfast. Even my very picky 4 year old loved these!
This recipe was a bit confusing. The first ingredient say 9 oz of flour...about 2 cups??? Which is it 9 oz or 2 cups?? There are 8 oz in a cup so how can 9 oz be about 2 cups. I made these using 9 oz and they were awful.
These are the best scones I have ever had. You can use orange zest instead of the lemon zest. My family prefers them that way. We also have added dried blueberries instead of cranberries and have also mixed the two with excellent results. This ones a keeper.
This scone recipe has very good flavor and a nice texture, not as dry and crumbly as some I have made in the past. Good for special occassions as well as every day and I have made them in advance and froze them for a time saver and works great to wrap individually and thaw as desired.